I like my bananas green. Not super green and starchy tasting, but a healthy half green half yellow crispy/chewy banana green. I refuse to eat them once they get their first nasty brownish/black freckle…unless of course, I’m in the mood for banana bread. In that case it’s a whole different story and I want the nastiest freckled saddest bananas that you’ve got. There are a lot of banana bread recipes out there, but I assure you that this one is special. How so? Well, let me introduce you all to one of my favorite flavor combinations of all time: bananas and chocolate. These flavors come together to form the most wonderful, most, melt in your mouth amazing banana bread that I have ever tasted and I hope that you enjoy this treat as well.
1 1/2 Cups of sugar
1/2 Cup of butter (softened)
1 Teaspoon of vanilla extract
1 1/2 Cups of flour
1/4 Teaspoon banking powder
1/2 Teaspoon baking soda
Pinch of salt
2 Very ripe bananas (mashed)
3 Tablespoons of unsweetened cocoa powder
2 Tablespoons of milk
1. Preheat oven to 350⁰F.
2. In a small bowl, sift together flour, baking powder, baking soda and salt.
3. In a large bowl, blend together sugar, butter, eggs, and vanilla until smooth.
4. Mix in sifted ingredients.
5. Separate about 1 cup of bread batter into a small bowl, and set aside.
6. Stir in bananas until batter is nice and smooth.
7. In the separated batter, add cocoa powder and milk. You are shooting for the same consistency as the banana batter so if it’s too thick, add more milk.
8. Alternately layer chocolate and banana batters to make 4 layers total. Take a knife and swirl through the batter to get a pretty marble pattern.
9. Bake for 45 minutes or until the center springs back when lightly touched (just like cake).
Yield: 2 mini loaves